Recipe by Chef John
"Why am I calling this a cherry folditup, and not a cherry galette, its correct culinary name? Because one sounds like something that's easy to make, and one doesn't."
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white whole wheat flour
chilled unsalted butter, cut into 1/2-inch chunks
ice cold water
ice cold orange vodka
cherry pie filling
This recipe was delicious! Instead of cherry pie filling - I used fresh picked cherries (pitted), tossed with cinnamon, corn starch, and sugar. For dough, I didn't have white whole wheat flout, so I used all purpose. With intentions to share with the girls at work, my husband and I gobbled all of it that night! Thank you Chef John for such a great recipe!
This was a great recipe to make using leftover pie crust. I needed a recipe that only used one can of pie filling since I forgot to by enough for a traditional pie. It was a hit and a nice change, too.
Made this recipe as instructed and it was easy and delicious. Needed a quick dessert for Christmas Day so made again using what ingredients I had on hand. Frozen pie crust dough and canned blueberry pie filling. Did not have course sugar, so sprinkled the top with colored red sugar for Christmas. Was light, tasty, and not too sweet. Be careful as most canned pie filing contains High Fructose Corn Syrup. ShurFine brand does not contain High Fructose Corn Syrup.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 109
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